Dutch Oven Venison Stew
Description
This Dutch oven venison stew has a flavorful, red wine-based broth with plenty of vegetables for a hearty and warming meal on cold evenings.
Ingredients
•
2 tablespoons bacon grease
•
2 pounds venison, cut into chunks
•
1 onion, chopped
•
2 cloves garlic, minced
•
1 tablespoon tomato paste
•
1 teaspoon anchovy paste
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3 tablespoons all-purpose flour
•
1 cup red wine
•
1 cup beef broth
•
1 cup chicken broth
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1 teaspoon ground thyme
•
2 bay leaves
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1 pound small red potatoes, chopped
•
4 carrots, chopped
•
1/2 cup sliced mushrooms
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1/2 cup frozen peas
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1 pinch salt and ground black pepper to taste
Directions
1
Preheat the oven to 300 degrees F (150 degrees C).
2
Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
3
Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
4
Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
5
Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.